Tofu Massaman Curry
Serve: 2
Ingredients :
400 gram Firm tofu – cubed
345 gram Cooked Potato – chunkily cut
3 tbs Vegetable oil
35 gram Unsalted peanut
2 Kaffir lime leaf – shredded
1/2 Red chilli – sliced
1-2 tbs Desiccated coconut
250ml Single cream
150ml Water
1 tbs Massaman curry paste
2 tsp Sugar
1 tsp Tamarind extract
1 tsp Salt
1/2 tsp Ground white pepper
1 Vegetable stock cube
1 pinch Basil leaf
-Put 2 tablespoons of oil in a non-stick frying pan then fry the tofu until it firms and turns golden brown in colour. Season with salt and white pepper.
-Remove the tofu from the frying pan and rest on a kitchen towel.
-In the same pan, add the curry paste and gently fry for 1 minute. In goes the cooked potato, mix well then gently cook for a further 2-3 minutes.
-Add the single cream, sugar, tamarind extract, vegetable stock cube and kaffir lime leaf. Fold all the ingredients together, bring it to a boil. Turn the heat down and simmer for a further 20 minutes. Slowly add the water a little at a time whilst simmering.
-Add 1 tablespoon of vegetable oil and fried tofu. Simmer for a further 5-10 minutes.
-Transfer the curry into a serving bowl, garnish with desiccated coconut and sliced red chilli, a few peanuts on top and a few basil leaves. Enjoy Tofu Massaman Curry with Thai Jasmine Rice… Yummm!
Tip:
-Use Thai coconut milk and make sure you get a Vegan Massaman Cury paste if you are Vegan.
-Use a kitchen towel to absorb the excess water before you fry the tofu. It will be easier to fry. Be careful when you fry the tofu as it is quite a delicate ingredient and easily comes apart.
-Don’t have time to cook the potato? You can get away with the canned new potatoes in water for this recipe.